You can make this dish when you want takeout but still want to cook it at home in order to save calories and money.
The perfect balance between spicy, sweet, and savory is achieved in my General Tso Tofu. This tofu is packed with protein ( more than 20 grams per serving), and it comes together in only 30 minutes.
A reader requested this recipe – thank you, Marshette!
Like Singapore Noodles, I’d never tried General Tso’s stir-fry before. From what I’ve heard, the dish is traditionally fried and lightly battered chicken, tossed in a sweet-savory sauce, and cooked with dried red chilies and green onions for heat.
He claims that the dish is inspired by Hunanese flavors and named after a Hunanese General. Pang opened his first New York restaurant after he moved there. The dish was quickly popularized after he adapted the recipe to suit his new audience.
To keep my version vegan, I chose tofu. You’ve probably seen this method before if you’ve been following my blog for a while.
Even though I love the old method, this new one (which I adapted from The Kitchn), I might love it even more!
Tofu can be marinated in soy sauce, chili garlic sauce, maple syrup, and cornstarch before being dredged in cornstarch and then pan-fried in oil. This recipe yields a tofu that is crispy on the outside and tender on the inside. It takes only 20 minutes.
You can find dried red chilies in Asian and traditional grocery stores. If you can’t find dried red chilies, use extra chili garlic or fresh red chilies.
It’s the perfect dish to make at home when you want takeout but also want to be healthier. This is not “health food,” but it’s lighter than the stuff you find in restaurants. Plus, 20 grams of protein per serving!
Ingredients
FOR SERVING optional
- Rice cooked in white or brown: 4 cups
- Broccoli steamed
STIR-FRY SAUCE
- 2 tsp sesame seed oil
- 2 tsp of cornstarch
- Two large cloves of garlic, minced (each clove yields one heaping tablespoon)
- 1 Tbsp ginger, minced
- Use white vinegar instead of rice vinegar.
- 1/4 cup maple syrup
- 3 Tbsp tamari or soy sauce (or coconut aminos)
- Water 1 Tbsp
TOFU
- 12 ounces extra-firm tofu
- Use tamari if you are gluten-free.
- 1 tbsp Chili garlic sauce
- 1 tsp toasted sesame oil
- Maple syrup, 1 Tbsp
- Cornstarch – 4-5 tbsp
- Use two tablespoons of neutral oil, such as grape seed or Avocado.
STIR-FRY
- 1 Tbsp sesame seed oil
- Green onions, one bundle (bulbs removed and roughly chopped).
- Use 1 Tbsp of chili garlic sauce or less for a milder version.
- Use sesame seeds as a garnish ( optional).
Instructions
- Start preparing the rice and broccoli if you are serving them together. Rice can be cooked in a rice maker, Instant Pot, or stovetop. Steam the broccoli for about 4-6 minutes in a basket over boiling water. If not, continue to the next step.
- To absorb excess moisture, place something heavy on top. Use a heavy object to absorb the excess moisture. For example, a cast-iron skillet. Allow to rest for 10 minutes.
- At this point, prepare/chop green onion, garlic and ginger. Set aside.
- Stir-fry Sauce: While the tofu presses, combine sesame oil with cornstarch, garlic, minced ginger, rice vinegar, and maple syrup. Add water and mix thoroughly. Adjust seasonings to taste (I left my as-is).
- A large skillet made of cast iron or metal (mine measures 10″) should be heated on medium heat. Unwrap the tofu, and then cut it into 3/4-inch cubes.
- Add tofu into a shallow bowl (see picture) and add 3 Tbsp of tamari or soy sauce. Top with 1 tsp of chili garlic sauce. 1 tsp of sesame oil. 1 Tbsp Maple syrup. (Adjust quantities if you are changing the number of servings // DO not add cornstarch at this time). Mix well. Stir occasionally and let rest for 2-3 minutes.
- Transfer tofu into a large or quart-size freezer bag or Tupperware container using a slotted fork or spoon. Leave the marinade in place (it can be drizzled on rice or broccoli to serve). Toss the tofu with 1 Tbsp of cornstarch at a time. Continue to add cornstarch, tossing and adding until the tofu has a white, gummy layer. About 4-5 Tbsp. (Adjust if you are changing serving size).
- Add 2 Tbsp of neutral oil to the skillet (adjust if you are changing the serving size) and warm for 30 seconds. Use a fork or slotted spoon to add the tofu into the pan, leaving any cornstarch residue behind.
- Cook tofu evenly on both sides for about 1 minute or until golden. It shouldn’t be blackened or burnt because you will cook it again with the sauce later. You want a uniform golden brown crust. (See photo). As soon as the tofu is done browning, please remove it from the pan. NOTE: If you want a firmer, crispier tofu at this point, transfer the tofu into a 375° F (190° C) oven on a parchment-lined sheet or cast iron pan and bake it for 10-15 minutes to dry it. The final product will be a firmer, chewier tofu. It is still a 30-minute recipe, but it takes longer.
- Increase heat to medium-high. Add 1 tbsp sesame (adjust the amount if you are changing the number of servings), green onions, and chopped and dried chilies. Stir frequently and sauté for 1-2 minutes.
- Add the sauce and the tofu. Stirring frequently, cook the tofu, vegetables, and sauce for 1-2 mins, or until the tofu is warmed and the sauce has thickened slightly (see photo).
- Add sesame seeds to the pan (optional). Toss in the coating.
- Serve with rice, steamed broccoli, or any other side dish. The best is when it’s fresh. Leftovers can be kept in the fridge for up to 2-3 days. Reheat in the microwave or on the stovetop.
